Get your mash on long.
Get your mash on strong.
How great is it that a bunch of rock-hard brown things yanked from the dirt can turn into a creamy smooth-n-salty canvas of deliciousness right in the middle of our plates? I'm talking salty lumps, I'm talking tasty bumps, I'm talking mashed potatoes, people.
Mashed potatoes are one of the few foods who achieve that rare 10 out of 10 on sculptability:
• Lakes and ponds. The classic. Nobody's bending burgers into teapots or folding pancakes into...
Published on July 22, 2010 21:01